GREEN ENCHILADA CASSEROLE

I expect this to be a family favorite.  The spinach adds a fun fresh green color.   I added the black beans but this is easily made without them.  There is always a danger of too much heat when you are using fresh peppers so scrape out the seeds and membrane carefully. 

Creamy Green Chicken Enchilada Casserole

Serves about 6

2 poblano chiles or 2 large Anaheim green chiles or a large Pasilla pepper

1 cup packed spinach leaves

1 3/4 cups milk

¼ C. sour cream or more milk

2 cups chicken broth

2 tablespoons butter

3 garlic cloves, grated fine
2 tsps. cumin

1 tsp. oregano leaves.

1/2 cup flour

Salt to taste

3-4 cups coarsely shredded cooked rotisserie chicken

Or 3 small chicken breasts cut into bite size cubes

12 corn tortillas

About 2 cup cheese, Monterey Jack or Cheddar

Roast the peppers directly over a gas flame or a baking sheet 4 inches below a very hot broiler. Turning regularly,  until the skins have blistered and blackened on all sides.  Place immediately in a plastic bag to sweat for 10 minutes.  Peel off the blackened skin, tear open and pull out the seed pod and stem. Rinse to remove any stray seeds or bits of skin.  Scrape out the inside membrane if you are worried about heat.

Roughly chop and put in a blender jar. Add the spinach with 2 C. of broth and blend. Add the milk, sour cream and flour.  Blend for 30 seconds

In a large (4quart) saucepan, melt butter  over medium heat. Add the garlic and cook for a minute or two.

If you are using raw chicken you can stir fry the bite sized cubes here with the garlic until they start to brown then add the cumin and oregano leaves. (you might need some more oil)  Pour the blender mixture over the chicken and bring to a simmer for 10 minutes. Season with salt to taste.   Skim off  2 cups of sauce from the chicken.

If you are using rotisserie chicken add the cumin and oregano to the garlic and pour the blender mixture into the pot and bring to a simmer for 5 minutes.  Remove 2 cups of sauce.  Add the chicken and simmer for 5 more minutes.

I added a can of rinsed and drained black beans to the mixture because my husband likes them and they were good.

Finishing the enchiladas– Spread 1 cup of the sauce over the bottom of a 13×9 inch baking dish.

Lay 6  tortillas on top of the sauce . Lay all of the chicken mixture on top of the tortillas spreading evenly.  Sprinkle 1 Cup of cheese over all.   Finally, layer the remaining six tortillas on top of the chicken and cover the tortillas with the remaining 1 C. sauce. Top the sauce with 1 Cup shredded cheese and place in the oven, covered for 25-30 minutes.  If baking cold it will take 40 minutes.  Serve with Salsa, sour cream and guacamole if desired.

 If you want to comment via e-mail - charmandy@comcast.net